Crispy Sushi Sandwich

Ready to take your sushi game to the next level? This crispy sushi sandwich is the ultimate fusion of fresh, crunchy, and creamy, all wrapped up with gut-loving goodness. Packed with veggies, omega-rich salmon, and the broth-infused zing of Souped-Up Sriracha Mayo, it’s a flavour bomb that also ticks the gluten-free, dairy-free, and refined sugar-free boxes.

Perfect for a quick lunch, a fun snack, or impressing your friends with something deliciously different, this recipe is proof that gut health and indulgence go hand-in-hand. Bonus: it’s easier to make than it looks and delivers a satisfying crunch every time.

GF, DF, RSF
Makes 6

Ingredients:

• 1/2 cup sushi rice

• 1 tbsp rice wine vinegar

• 1 tsp sea salt

• 6 nori sheets

• 1/3 cup Gevity Bone Broth Sauce® Souped-Up Sriracha Mayo

• 375g salmon slices in springwater

• 1 small Lebanese cucumber, cut lengthwise

• 1 carrot, julienned

• 1/2 cup purple cabbage, thinly sliced

• 1 avocado, smashed

• 1/2 cup fresh coriander

• 12 rice paper rolls

• 1/4 cup extra virgin olive oil

• 1 tbsp black sesame seeds

• 1 tbsp white sesame seeds

What to do:

1. Cook sushi rice as per packet instructions. Mix with rice wine vinegar and sea salt, then let cool to room temperature.

2. Cut a single slit from the centre of each nori sheet to the bottom edge, creating four foldable sections.

3. Fill each section:

• Rice with a drizzle of Souped-Up Sriracha Mayo.

• Flaked salmon.

• Purple cabbage, carrot, and cucumber.

• Smashed avo and coriander.

4. Fold the nori over itself into a compact triangle.

5. Soak two rice paper rolls in warm water, then wrap each sandwich tightly. Double-wrap for extra crunch.

6. Sprinkle black and white sesame seeds on each side. Fry in extra virgin olive oil over medium heat for 4–5 minutes per side until golden and crispy.

Cool slightly, slice in half, and serve with extra Souped-Up Sriracha Mayo